JICAMA AND MANGO SALAD
3 tablespoons orange juice
1/4 teaspoon minced orange zest
1 1/2 teaspoons sugar
1/2 teaspoon salt
2 tablespoon cider vinegar
3 tablespoons vegetable oil
12 ounces jicama, cut into 1 1/2-inch-long matchsticks (about 2 cups)
1 large mango (about 1 to 1 1/2 pounds)
1/4 cup chopped cilantro
2 heads Bibb lettuce, washed and drained
In a small bowl, whisk together juice, zest, sugar, salt and vinegar. Continue whisking and add oil in a slow stream. Set aside.
Place the jicama in a medium bowl. Use a vegetable peeler to peel the skin of the mango. Carefully cut the flesh of the mango away from the large, oval pit. Cut the mango into short, thin strips, and add to jicama.
Add the dressing and cilantro and toss.
Arrange the lettuce on a platter. Top with the salad. Garnish with orange wedges, if desired.
Makes 6 servings
Source: Melissa's Great Book of Produce by Cathy Thomas and Nick Koon
3 tablespoons orange juice
1/4 teaspoon minced orange zest
1 1/2 teaspoons sugar
1/2 teaspoon salt
2 tablespoon cider vinegar
3 tablespoons vegetable oil
12 ounces jicama, cut into 1 1/2-inch-long matchsticks (about 2 cups)
1 large mango (about 1 to 1 1/2 pounds)
1/4 cup chopped cilantro
2 heads Bibb lettuce, washed and drained
In a small bowl, whisk together juice, zest, sugar, salt and vinegar. Continue whisking and add oil in a slow stream. Set aside.
Place the jicama in a medium bowl. Use a vegetable peeler to peel the skin of the mango. Carefully cut the flesh of the mango away from the large, oval pit. Cut the mango into short, thin strips, and add to jicama.
Add the dressing and cilantro and toss.
Arrange the lettuce on a platter. Top with the salad. Garnish with orange wedges, if desired.
Makes 6 servings
Source: Melissa's Great Book of Produce by Cathy Thomas and Nick Koon
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